Chicken Enchiladas with Green Chili Sauce
4 Tyson® Boneless Skinless Chicken Breasts, cooked & diced
Tone’s® Salt & Pepper to taste
1 stick unsalted butter, divided
1 small yellow onion, diced
6 sweet pickled cherry peppers, diced
6 mushrooms, diced
2 -7oz. cans green chilies
1 tablespoon Tone’s® Chicken Base
½ cup flour
5 cups water
1 tablespoon Tone’s® Cumin
½ tablespoon Tone’s® Granulated Garlic
1 cup shredded cheddar cheese
•Preheat oven to 400⁰F.
•Season the Tyson® Boneless Skinless Chicken Breasts with Tone’s® Salt & Pepper to taste. Place in baking dish and cook at 400⁰F until temp reaches 165⁰F. Allow chicken to cool and then dice into small chunks.
•Next make the green chili sauce. Melt half the stick of butter in a skillet.
•Add onion, mushrooms, peppers and green chilies to skillet and sauté until onions begin to be translucent.
•Add Tone’s® Chicken Base and stir. Add the other half stick of butter and cook until butter is melted. Next add flour and mix well to create a roux.
•Stir in Tone’s® Granulated Garlic and Cumin. Add water and bring to a boil.
•Once sauce boils, add half of the diced chicken then turn down the skillet to simmer. Sauces should be smooth and thick. Season with salt and pepper to taste.
•Take the other half of the diced chicken and roll it into the corn tortillas. Place rolled tortillas in a casserole dish, side by side.
•Pour green chili sauce over the top of tortillas and add cheese to the top. Place back in the oven at 400⁰F and bake for about 4 minutes; cheese should start to brown before removing. Serve hot.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.